{"id":5262,"date":"2024-01-16T02:26:38","date_gmt":"2024-01-16T07:26:38","guid":{"rendered":"https:\/\/mobilesouleats.com\/?p=5262"},"modified":"2024-01-16T02:26:38","modified_gmt":"2024-01-16T07:26:38","slug":"blueberry-muffins-with-crumble-topping","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=5262","title":{"rendered":"Blueberry Muffins with Crumble Topping"},"content":{"rendered":"<p style=\"padding-left: 40px;\">I have a serious sweet tooth, so once I realized blueberry muffins were basically cupcakes without frosting, they became one of my favorite things to have for breakfast. They are reliably delicious and, as I\u2019ve come to find out, pretty simple to make at home. These blueberry muffins are filled with fresh blueberries and topped with a cinnamon-y crumble &#8211; a perfect combination of tart and sweet, soft and crunchy.<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"wp-block-heading\">Your grocery list<\/h2>\n<h3>Baking\/Pantry Items<\/h3>\n<ul>\n<li>White sugar<\/li>\n<li>Brown sugar<\/li>\n<li>Vegetable or canola oil<\/li>\n<li>Vanilla extract<\/li>\n<li>All-purpose flour<\/li>\n<li>Baking soda<\/li>\n<li>Kosher salt<\/li>\n<li>Ground cinnamon<\/li>\n<\/ul>\n<h3>Dairy<\/h3>\n<ul>\n<li>Large eggs<\/li>\n<li>Buttermilk or plain, full-fat Greek yogurt<\/li>\n<li>Unsalted butter<\/li>\n<\/ul>\n<h3>Produce<\/h3>\n<ul>\n<li>Fresh or frozen blueberries<\/li>\n<li>A lemon (optional, but recommended)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2 class=\"wp-block-heading\">Equipment\/tools you\u2019ll need<\/h2>\n<ul>\n<li>Muffin or cupcake tin (with 12 regular-sized wells &#8211; you will only use 6)<\/li>\n<li>Sift (for evenly incorporating the dry ingredients, but it\u2019s optional. You can also use a whisk or fork to thoroughly de-clump the dry ingredients in a bowl before adding the wet ingredients)<\/li>\n<li>Measuring spoons and\/or cups<\/li>\n<li>Mixing bowls<\/li>\n<li>Large paper liners and\/or nonstick baking spray (or parchment paper which can be used to make your own)<\/li>\n<li>Rubber spatula<\/li>\n<li>Microplane (for zesting lemon, optional)<\/li>\n<li>Ice cream scoop<\/li>\n<li>Toothpicks for testing doneness<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5347\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/01\/White-Text-Healthy-Pinterest-Graphic-1-683x1024.webp\" alt=\"Blueberry muffin Pinterest image\" width=\"683\" height=\"1024\" \/><\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"wp-block-heading\">How to make blueberry muffins<\/h2>\n<h3 class=\"wp-block-heading\">Making the batter<\/h3>\n<p>Add oil, both sugars, eggs, buttermilk or yogurt, lemon zest, lemon juice, and vanilla extract to a mixing bowl. The order doesn\u2019t really matter, but make sure they\u2019re all well mixed.<\/p>\n<p>Same for the dry ingredients: Add flour, baking soda, ground cinnamon, and kosher salt to a different bowl. Whisk to combine. Create a well in the dry ingredients, and pour the wet mixture into the dry. Gently fold to combine with a rubber spatula. About halfway through mixing, while some flour is still showing, add your blueberries.<\/p>\n<h3 class=\"wp-block-heading\">Making parchment paper liners<\/h3>\n<ul>\n<li>Find a cup that has a bottom that fits into the holes on the pan you are using.<\/li>\n<li>Cut six (6) identical, large squares of parchment paper &#8211; I\u2019ve found that 7\u201d inch squares work well for me and the depth of my pan<\/li>\n<li>Center a square of parchment paper over the cup and fold the sides down over the cup to form the paper into a muffin liner. Run your finger around the bottom of the cup to help the liner keep its shape.<\/li>\n<li>To further reinforce the liner\u2019s shape, turn the cup and paper liner over into the pan, leaving an empty well between each liner to give your muffins space to rise.<\/li>\n<li>When filling the liners with batter, try to avoid getting batter in the various folds or outside the liner.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Baking and cooling<\/h3>\n<p>Once your batter is made, liners filled with batter, and oven preheated (350 degrees Fahrenheit), it\u2019s time to bake!<\/p>\n<p>Bake for 20-25 minutes or until the tops are golden brown and a toothpick comes out of the center mostly clean.<\/p>\n<p>Carefully remove the muffins from the oven and line onto a cooling rack for at least 10 minutes.<\/p>\n<h3>Storage<\/h3>\n<p>Store your muffins in an airtight container, at room temperature, for 2-3 days. You can also store them in the same container in the fridge for up to a week. <strong>To freeze:<\/strong> cool and wrap individually in plastic wrap or parchment paper then seal in a freezer bag (with as little excess air as possible) for up to 2 months.<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"wp-block-heading\">Ways to switch up your muffins<\/h2>\n<h3>Experiment with add-ins<\/h3>\n<ul>\n<li>Chocolate chips<\/li>\n<li>Chopped nuts: pecans, peanuts, or slivered almonds<\/li>\n<li>Dried fruits: oranges, apricots, apples, raisins (dried grapes)<\/li>\n<li>Flavor extracts: almond, lavender, rose<\/li>\n<li>Preserves or jams (carefully pour and swirl these into the batter after it\u2019s been poured into the muffin tin or loaf pan)<\/li>\n<\/ul>\n<h3>Make mini muffins<\/h3>\n<p>Use a mini muffin pan to create adorable, snackable, shareable muffins.<\/p>\n<h3>Add a drizzle or glaze<\/h3>\n<p>Most muffins don\u2019t have frosting (because then it\u2019d be a cupcake) but a citrus-flavored glaze could be a way to add another layer of flavor and a little extra moisture to your muffins.<\/p>\n<h3>Enjoy them with cream cheese<\/h3>\n<p>My favorite way to eat muffins is slightly warm with a smear of cream cheese. Try it. It\u2019s perfection!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I have a serious sweet tooth, so once I realized blueberry muffins were basically cupcakes without frosting, they became one of my favorite things to have for breakfast. They are reliably delicious and, as I\u2019ve come to find out, pretty simple to make at home. These blueberry muffins are filled with fresh blueberries and topped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2,8],"tags":[208,61],"class_list":["post-5262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","category-brunch","tag-blueberry","tag-muffins"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blueberry Muffins with Crumble Topping - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=5262\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blueberry Muffins with Crumble Topping - mobile soul\" \/>\n<meta property=\"og:description\" content=\"I have a serious sweet tooth, so once I realized blueberry muffins were basically cupcakes without frosting, they became one of my favorite things to have for breakfast. 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